Piperade Salad With Olives

Recipe Ingredients

1/3 cup	78ml	Extra-virgin olive oil
2		Garlic cloves - thinly sliced
1		Red onion - halved, sliced (large)
2		Red bell peppers - cut 1/2"-wide strips (large)
1		Yellow bell pepper - cut 1/2"-wide strips (large)
1		Green bell pepper - cut 1/2"-wide strips (large)
2 tablespoons	30ml	Sherry wine vinegar
1/2 cup	73g / 2.6oz	Coarsely-chopped pitted Kalamata olives
		= ( or other brine-cured black olives)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat olive oil in heavy large skillet over medium-high heat. Add sliced garlic and stir 30 seconds. Add red onion slices and saute until beginning to soften, about 5 minutes.

Add all peppers and saute until crisp-tender, about 7 minutes.

Stir in Sherry wine vinegar, then olives. Season salad generously with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

This recipe yields 8 servings.

Source:
Bon Appetit, August 2002

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